Afghani Kabab by Zubaida Tariq

Ingredients:

• Beef or Mutton mince 1 kg
• Tomatoes 1 kg
• Oil or Ghee 1 cup
• Chopped onions 2
• Chopped green chilies 10
• Crushed black pepper 1/2 tbsp
• Tomato ketchup 2 tbsp
• Salt to taste
  

Method:

1. Put boiled water on tomatoes in deep pot, cook for 2-3 minutes, drain water, peel it and make thick paste in blender.
2. Now mix salt in mince and grind in chopper.
3. Then mix chopped onions, crushed black pepper and 5 chopped green chilies, knead it, divide into 4 big parts and make 4 big portions.
4. Now grease one big frying pan, keep two two portions, roast it and cut cutlets with sharp knife.
5. Then heat oil in pot, put remaining tomato paste, 5 chopped green chilies, salt and crushed black pepper and roast it.
6. After that, fry cut cutlets in frying pan lightly and spread in tomato masalay.
7. Now put ketchup on top, keep on simmer for 10 minutes on low flame and serve Afghani kabab with hot naan.